Pulled pork with smoked bacon and apple purée

    12 hours 20 min

    Hot summer evenings means BBQs and delicious burgers. This is a rendition on a classic tasty pulled pork burger cooked under vacuum with the sous vide method. The meat is accompanied by an apple purée to give it just the right amount of sweet, tangy flavour to complement the smoked pork.


    1 person made this

    Ingredients
    Serves: 4 

    • 250g pork belly
    • 250g boneless pork shoulder
    • 250g gammon
    • salt to taste
    • 1 teaspoon freshly ground black pepper
    • 5 tablespoons Jack Daniel's® BBQ Sauce
    • 30g CHEF® Thickened Veal Jus (Jus de Veau Lié)
    • For the apple puree
    • 1 knob butter
    • 5 Bramley apples, peeled, cored and roughly chopped
    • 150ml apple juice

    Method
    Prep:20min  ›  Cook:12hr  ›  Ready in:12hr20min 

    1. Season the pork belly, pork shoulder and gammon with salt and black pepper.
    2. In a separate bowl add the veal jus with the BBQ sauce and mix thoroughly.
    3. Rub the meat with the paste and place each piece of meat in an individual vacuum bag and seal on full pressure and cook in the water bath for about 12 hours at 85 C.
    4. After the cooking remove the meat from the vacuum bags and reserve the cooking juices.
    5. Mix the pork shoulder and pork belly juices with the gammon liquor and reduce to a sauce-like consistency.
    6. By using a fork, shred the meats and place in a bowl with the reduced meat liquor. Keep warm until ready to serve.
    7. Melt the butter in a wide-based saucepan. Add the chopped apple and apple juice. Cook over a moderate heat until the apples are tender and mashed. Most of the juice should be reduced and the purée should be dry and rough.
    8. Serve with the pulled pork.

    See it on my blog

    Nestlé Professional

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